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Our "House Made" Charcuterie Menu..compliments of
Chef Josh
Elk Bresaola cured 10 days in a dry rub then an additional 10 days with wine & crushed blueberries, 3 - 6 months total curing time
Hot Coppa cured 30 days in a dry rub & pureed Calabrian peppers, 6 - 12 months total curing time
Wagyu Bresaola cured 14 days in dry rub an additional 14 days in red wine, 6-9 months total curing time
ask to sample.....
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